Health Benefits of Zucchini
Zucchini is not only one of the foods that you can easily grow at home, but it is also full of nutrients and provides numerous wide plethora of health benefits. For instance, its skin is a great source of fiber, which is why you should never peel this summer squash. Many studies have shown that zucchini significantly reduces the risk of digestive problems like constipation, hemorrhoids, and even colon cancer!
Speaking of cancer, it is important to know that zucchini is rich in flavonoid compounds that fight free radicals in the body. In this way, this amazing veggie helps prevent the development of few types of cancer, especially colon cancer.
One study has also found that women who often eat zucchini, avocados, cauliflower, and cabbage are at a significantly lower risk of developing mouth, throat, and stomach cancer.
Zucchini is also a great source of potassium, an essential nutrient which the cells need in order to function properly (it is especially important for red blood cell levels). In addition to this, a serving of zucchini will also cover a third of your daily need for vitamin C. Your body uses this mighty antioxidant to preserve the health of the bones and teeth, to increase the absorption of iron from your food, and to treat injuries.
Zucchini – A Healthy Baking Substitute
Baking with zucchini has become very popular in recent years. Once you’ve tried it, it’s hard not to do it again. Here’s why you should use zucchini as a baking substitute:
- Adds moisture to recipes
- Allows you to add more veggies to your diet
- Boosts your fiber intake
- It’s low in calories, but it’s filling
- One of the cheapest gluten-free alternatives
Gluten-Free Chocolate Zucchini Bread Recipe
This Chocolate Zucchini Loaf is a fantastic snack for any time of day. It will make you feel full longer for an extended period of time, unlike wheat products which cause weighed-down feeling in your gut.
You will need the following ingredients:
- 1 cup of zucchini, shredded then squeezed
- 1 Cup of Chocolate hazelnut butter blend (you can use this non-dairy, low sugar Nutella Alternative)
- 2 large eggs
- 1 teaspoon of apple cider vinegar
- ½ teaspoon of baking soda
- 1 tablespoon of pure vanilla
- 2 tablespoons of pure maple syrup
- Pinch of sea salt
- Preheat oven to 400°F
- Combine hazelnut butter, eggs, vanilla, maple syrup, and sea salt until smooth.
- Add ACV and baking soda, and mix well again.
- Add zucchini
- Scoop into greased loaf pan, bake for 35-50 minutes (for one large loaf pan) or 24-28 minutes (for 2 small loaf pans). The bread is ready when a toothpick inserted into the middle comes out clean.
- Let it cool for several minutes, then enjoy yourself!